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Cucumber, Mango and Wild Shrimp Salad
Courtesy of Florida Agriculture Bureau of Seafood & Aquaculture
Servings: 8
Prep Time: 10 Min.
Cook Time: n/a
Chill Time: 30 MIn.
What you need:
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3 Tbsp. rice wine vinegar
3 Tbsp. sugar
6 Tbsp. Dijon mustard
6 Tbsp. mayonnaise
hot pepper sauce to taste
salt to taste
4 large cucumbers, peeled, and cut into 1/2-in. cubes
1 large mango, peeled, pitted, and cut into 1/2-in. cubes
1 lb. medium shrimp, cooked and peeled
3 Tbsp. fresh dill, chopped
12 leaves lettuce
What to do:
1. Mix vinegar and sugar in small bowl until sugar completely dissolves. Stir in mustard and mayonnaise; add salt and hot sauce. Cover and chill.
2. Combine cucumbers, mango, shrimp and dill in large bowl. Pour dressing over; toss lightly to coat.
3. Arrange lettuce leaves on each plate and top with shrimp salad. Garnish and serve.

* Recipe courtesy of Florida Department of Agriculture Bureau of Seafood and Aquaculture.
Nutritional information:
Calories: 257;   Calories From Fat: 114;   Total Fat: 13g;   Saturated Fat: 2g;   Cholesterol: 158mg;   Total Carbs: 16g;   Protein: 20g;  
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